Groundnut / Peanut Ladoo is made with groundnuts and jaggery as main ingredients.It is very easy to make, tastes delicious and healthy too.Groundnuts are high in protein and jaggery is rich in Iron  so these ladoos are energy booster ,nourishing and healthy.No ghee is needed to prepare these ladoos.Kids will love it as it is soft .My daughter loves this peanut ladoo very much.This can be packed for kids snackbox too.

Preparation Time:15 mins | Cooking Time : 15 mins | Makes:15 
Recipe Category: Sweets / Desserts | Recipe Cuisine: Indian
Ingredients :-

Raw Peanuts / Groundnuts/ Shengdana - 1 cup
Powdered Jaggery - 3/4 cup adjust according to taste
Cardamom powder - a generous pinch


1) Dry roast the groundnuts till nicely browned and the outer skin start to come out.
2) When it cool down little bit rub the groundnuts  with your hands and blow away the skin .But I don't prefer to remove the skin of groundnuts.
3) Grate or powder the jaggery and keep it aside.

4) Now put the groundnuts in a mixer and give a quick grind as fine as possible.It will be slightly coarse only.

5) Then add the  powdered jaggery to groundnuts powder. All together grind this mixture in a mixie till they are well combined.

6) When you grind this mixture in a mixie ,oil from groundnuts oozes out and  helps in binding a ladoo .
7) Transfer this mixture  to a bowl, add cardamom powder .Mix well and break the lumps formed.

8) Shape them into small balls.No need to grease at all, as the oil in groundnuts is just enough to hold together.

9) Groundnut Ladoos are ready .Store in an airtight container.


Sweetness is just perfect but if you want more then add 1 cup of jaggery.
If it hardens in the end for the last few balls then heat up the mixture for a minute, jaggery will melt then you can make balls or again grind for a minute in a mixie then you can make ladoos.

Arbi is an edible variety of tuber well known in India. It is known with different names like Colocasia, Taro root  ,chamagadda ,Seppankizhangu ,alu  and even Elephant ears.
There are some families , who consume arbi during fasting or as fasting food. It depends upon family tradition and rules.We usually make this as a snacks or starter or appetizer.

Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 2
Cuisine: Indian
Category: Snack /Appetizer


    Arbi / Cococasia roots /Arum - 250 gm
    Oil for deep frying
    Rock Salt/ Sendha namak to taste
    Black pepper powder to taste
    Red chili powder - 1/2  tsp
    Roasted cumin powder - 1/2 tsp (optional)
    Dry mango powder/Amchur powder -   ¼ tsp


1) First rinse and clean arbi  very well.

2) In a pressure cooker boil the arbi with enough water until one whistle on medium heat. We want the arbi to be bit under cooked, as the overcooked arbi is mushy, soft and sticky. OR In microwave, it should take only 4-5 minutes.
3)Drain the water .Once cool to touch, peel the skip and discard.

4) Make the slices of peeled arbi. Make sure that slices are not too thin or not too thick.

5) Heat oil in a heavy bottom pan for deep frying. Once oil is hot, carefully add the arbi slices.

6) Fry them on medium flame.Once it gets golden brown and crispy from one side, flip them and cook another side.

7) Once it is crispy and nicely golden brown from both the sides, remove them .
8) Remove them on the paper towel to absorb excess oil. 
9) Now add another batch for frying.While the chips from first batch which are still warm sprinkle the spice powders on them. Sprinkle rock  salt or sendha namak,  pepper or red chili powder, amchur and roasted cumin powder. For the perfect taste, and spices to stick the chips ,the spice powders should be sprinkled while the chips are hot or warm.
10) Serve the fried arbi warm. As it cools it lose its crispness.
11) Serve as snack or starter or appetizer during fasting or any time of the day.

12) You can have these chips just as it is or with vrat wali green chutney.


    You can substitute dry mango power / amchur powder with freshly squeezed lemon juice. Just drizzle it all over after sprinkling other spice powders.
    If you don’t want to deep fry the arbi, you can even shallow fry them which would yield less crispy  but nevertheless tasty.
    If you don't use red chilli powder for fasting then increase the quantity of black pepper powder.

Betel leaf / Paan / Tavan Pakkulu  is very good for treating cold and cough .The best way to use betel leaf for treating cold is by making a kashayam with it. Any herbal extract that is used for treating illness is called kashayam .Betel leaf kashayam is simple to make and gives very good relief from chest congestion ,cold and cough.


Betel Leaves /Paan / Tavan Paaku -2 fresh
Tulasi  leaves - 8 (Optional)
Black Pepper - 5 crushed
cloves -2 crushed
Cardamom - 1 crushed
Water - 3 cups
Honey / Palm candy / Black Jaggery for sweetness (Optional)


Wash both tulsi and betel leaves properly.

Tear the betel leaves into small pieces.
In a vessel , add 3 cups of water and add the betel leaves, tulsi leaves , ,crushed black pepper, cloves, cardamom .
Let the water boil until the content reduces to half.
Add the jaggery or palm candy if you want sweetness.
Filter and serve hot.
This kashayam gives a better relief for persons suffering from cold ,cough and all respiratory infections . 
For children, small quantity must be given.

Precautions to use these leaves:

1) People suffering from acidity, stomach ulcers, migraines, urticaria, tuberculosis, epilepsy, and other psychological disorders should never use these leaves.

2) Once prepared Kashayam can be kept only for  a period of 12 – 15 hours.
Re-heating of this kashayam is not advised.

 Sandwiches are fulfilling,tasty,healthy ,tempting and easy to make.These are very common and very popular street food. They are a simple pair of bread slices with an imaginative filling of your choice !!!Here I have Veg chutney sandwich with addition of some vegetables to it .what adds spice to the veg chutney sandwich is the spicy green chutney, and chaat masala. You can also pack sandwiches for tiffin box or for a short picnics.


Bread slices – 10-12 (white or brown bread)
Green chutney
Finely chopped cucumber – 1
Finely chopped onion – 1 (medium)
Finely chopped Tomato -1 (medium)
Butter – 2-3 tbsp or as needed (softened at room temperature)
Chaat masala as required
Roasted Cumin Powder as required (optional)
Black salt to taste( optional)
Tomato Ketchup or sauce as required

For Green ( mint cilantro) chutney:

Chopped Coriander leaves - 1 Cup
Chopped Mint leaves - 2 Cups
Green chillies - 5-6
Ginger - 1/4 inch
Lemon Juice - 2 tbsp
Salt to taste
Sugar - 1/2 tsp
Water -2 -3 tbsp


For Green Chutney

1. First Pluck ,wash and then chop coriander and mint.
2. Combine all the ingredients except lemon jice and grind to a smooth paste in a blender using very little water.
3. Then add lemon juice . Mix well.
4. Refrigerate and use as required.

Assembling the Bombay sandwich:

1) Trim the slices of the bread(optional)
2) Keep the green chutney ready The chutney should not be watery, otherwise if will soften up the bread.

3)  Evenly spread the green chutney on one slice of bread.
4) Then Evenly spread tomato sauce on another slice of bread.

5) Top up with chopped cucumber ,tomato and onion on one slice.
6) Sprinkle the black salt and chaat masala on them .
7) Cover it with other slice of bread.

8) Spread the butter on either side of the bread.

9) Toast it on tawa or griddle or sandwich maker.

10) Cut it according to your choice, serve it hot with tomato ketchup.
11) Repeat the process for remaining bread slices.

Yummmmmy Bombay Sandwiches are ready !!!!

Tip :-

The Green chutney can be made a day in advance and kept in the fridge. This chutney is multi purpose. you can add it to your sandwiches or have it with your pakoras or chaat.

You could add some sweet tamarind chutney also. It lends a unique flavor to the sandwiches.

Skip the butter for a Vegan sandwich

A cheese sandwich is a popular and basic sandwich made generally with one or more slices of cheese on a bread.Cheese sandwiches  are easy ,tasty and quick to make. Especially good for morning hours when you are running short of time. You can also pack sandwiches for tiffin box or for a short picnic.These are Kids Friendly Sandwiches.
                    It may also be combined with lettuce, tomato, onions,peppers ,pickles and condiments such as mustard ,Honey mustard or mayonnaise .A cheese sandwich can be made in a variety of ways, depending on your preferences.
                    Common methods include grilling, cooked on a griddle, pan frying, or made in sandwich maker.


2 Slices Bread
1 Slice Cheese
1 tbsp Butter
Pan for frying


Preheat griddle or pan over medium heat. Smear butter first on one side of a slice of bread. Place bread butter-side-down on the pan and place 1 slice of cheese on it. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Fry until lightly browned and flip over; continue frying until cheese is melted.

YUMMMM delicious Cheese Sandwich is ready.


Ganesh Chaturthi is the time to make  varieties of Modak like Mawa Modak , Chocolate Modak , ,Motichoor ladoo  modak ,Ukadihe Modak ,Dry Fruits Modak ,Malai modak etc.....
Khoya Modak / Pedha Modak is one of the easy modak recipes that you can try for this Ganesh Chaturthi 2016.This is a quick modak recipe and comes handy if you don’t have much time. These mawa modaks can also be served as  offering to Lord Ganesha. Your family and mainly kids  will love these Pedha modaks as they are rich and delicious.

Ingredients :-

2 cups crumbled Khoya (mawa)
1/2 cup sugar
1/4 cup peeled and finely chopped pistachios
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands
1 tbsp milk
1 tsp ghee/butter for greasing modak moulds


1) Combine the mava /Khoya and sugar in a broad non-stick pan.
2) Switch on the flame and cook the mava mixture on medium flame for 2 minutes, while stirring continuously.
3) Then cook on low heat, stirring continuously, till the sugar dissolves completely and the khoya starts to melt.
4) Soon the mawa / Khoya  mixture will start releasing fat.
5) Once the mixture starts bubbling, then sprinkle ¼ teaspoon of cardamom (elaichi) powder.
6) The mixture will start thickening, continuously keep stirring.
7) Keep stirring on low flame until the mixture starts leaving the edges of the pan.
8) Immediately transfer the mixture in thali or plate
9) Do not overcook as then the modaks will turn out dense.
10) Allow the mixture to cool at room temperature.
11) Combine the saffron and milk in a small bowl, mix well and keep aside.
12) Crumble the mava with your finger tips, add the chopped  pistachios,  and saffron-milk mixture, mix well.
13) Grease the modak moulds with a bit of butter or ghee . Place aside.
14) Make small balls from the mixture.
15) Take a small ball of mava mixture, place it in modak mould and press the mawa ball with your fingers so that it gets the shape of mould.
16) Gently unmould and remove the excess modak mixture from the edges of the modak.
17) Place the modaks over a greased plate/ thali.
18) Repeat the same with the rest of mixture

 Mawa Modaks / Pedha Modaks are ready to offer lord ganesha as prasad.


    These modaks stay fresh for 3 to 4 days at room temperature.
    Do not overcook  mawa mixture as the modaks will turn out dense

 Veg kohlapuri is special and traditional mix veg sabzi / curry. This is very popular dish from Kolhapur city which is situated in  Maharashtra. This is prepared in thick spicy gravy with loads of vegetables
This Kolhapuri masala is very useful so making it in a large batch and keeping it handy is a good idea.
 It is accompanied by a chapati , roti, paratha, naan or kulcha .This Popular dish is traditionally spicy but u can adjust the heat to ur taste buds....Its one of my families favorite dish....

2 large onions chopped
8 florets  cauliflower
2 large tomatoes chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
6-8 French beans
1 /4 cup peas boiled
1 inch ginger
6 cloves garlic
2 tsp Red chill powder
1 tbsp Kashmiri red chili powder
1/4 tsp. turmeric powder
4 tbsp. oil
2 tbsp. Kolhapuri  Masala
2 tbsp cashew nuts fried
1 inch stick cinnamon
4 cloves
2 Black Cardamoms
1 tbsp fennel seeds (saunf)
salt to taste
1 tbsp. coriander leaves chopped


1) Thoroughly wash vegetables and chop in small pieces.

2) Peel, wash carrots and potatoes and cut into half inch sized cubes. String French beans and cut into half inch pieces. Wash and drain green peas.

3) Steam all the vegetables in an electric cooker, steamer or pressure cooker.The vegetables have to be completely cooked and yet retain their shape.

4)  Wash tomatoes and grind it to fine paste.

5) Grind ginger and garlic to a fine paste.

6) Heat two teaspoons of oil in a kadai or pan. Add cloves, cinnamon,cardamom and fennel seeds. Lightly fry. Then grind to a fine powder.

7) Heat 2 teaspoons of oil in kadai then add chopped onions and cook till it turns slightly turns pink. Cool, grind to a paste . Keep aside.

8) Heat remaining oil in same kadai or pan.  Add ginger and garlic paste ,tomato paste ,onion paste and continue to saute till 2-3 minutes.

9) Add red chilli powder, turmeric powder,kashmiri red chilli powder,salt and half cup of water and cook for three minutes.

12)  Add the boiled vegetables, adjust salt and mix well.Simmer and cook covered for four to five minutes.

13) Once gravy starts boiling, add kolhapuri masala, fennel seeds mixture powder and cook for another 4-5 minutes in between stirring continuously.

14) Stir well and  Garnish with fried cashews and chopped  coriander leaves .

15) Serve hot with chapatis or rotis or pulkas or parathas.


1) This curry should be enough spicy. However, adjust the amount of red chili powder to give required heat.
2) Kashmiri red chili powder gives nice bright red color and flavor to the curry. If its unavailable, use pinch of edible red color.
3) Normal chilli powder is used for spiciness.

Kolhapuri Masala  is a spicy Maharashtrian Masala  used as a versatile masala to add an authentic touch when cooking  Maharashtrian cuisine. It can be used in curries and sabjis alike.


1 cup dry red chilies
1/2 cup grated dry coconut (khobra)
2 tbsp sesame seeds (Til)
2 tbsp fennel seeds (saunf)
2 tbsp poppy seeds (khus khus)
1 cup coriander seeds (dhania)
2 tbsp cumin seeds (jeera)
1 tbsp mustard seeds (Rai)
1 tbsp black pepper (Kali miri)
1/2 inch piece cinnamon stick (dalchini)
1/4 tsp fenugreek seeds (methi)
2 bay leaves (tej patta)
1 tsp cloves
2 cardamom
1 tsp oil
1/4 tsp nutmeg powder
2 tbsp Kashmiri red chili powder


1) Take a kadai or pan. Add all the spices except kashmiri red chili powder and nutmeg powder. we will be adding these both ingredients at the end.

2) Add 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium  heat.

3) Stir continuously to avoid burning.

4) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish.. You will sense nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get  bitter taste.

5) Transfer roasted spices to a plate. Let them cool completely.

6) Grind it to a fine powder. Add nutmeg and red chili powder. Mix well.

7) Store it in a clean glass container or any airtight container.Store in a dry place.


1) Use hot red chilies.
2) Do not grind until spices are completely cold. If ground before spices are cold, the masala blend will become moist .


Christmas baking don't have to be complicated to be delicious. See our collection of tasty and easy Christmas baking recipes .

Click on the Names of recipes to take you to the recipe page. 

Tutti Frutti Muffins Blackberry Muffins Blueberry Muffins

Chocolate Chip Muffins Strawberry Muffins Vanilla Cupcakes

Carrot Cake Cherry Cake Chocolate Cake

Eggless Mango Cake Eggless Vanilla Cake Vanilla Cake

Coconut Cookies Chocolate Chip Cookies

These are another colourful and yummy sweet treat to try this Christmas , Eggless Tutti Frutti Muffins. This Tuuti Frutti Muffins are one of the easisest and tastiest best gift to share with friends and family this christmas. This are soft ,buttery and delicious treat... Since you don't need eggs, it can also suit for strict vegetarians.Adding tutti  frutti, enhances the taste and will be liked a lot by kids .These muffins came out very delicious ,light ,Extremely moist and fluffy bursting with Tutti Frutti.These are hit in our family and vanished with the wink of an eye...
Prep Time - 15 mins
Cook Time - 25 mins
Yields -  18 Standard size muffins


1 cup = 200 ml

 Tutti fruity - 1  1/4cup ( Add as per your taste)
 All Purpose flour  / Maida - 2 Cups
Vanilla essence - 1 tsp
Milk -  3/4 cup
Baking powder - 1 1/4  tsps
Baling Soda - 1/2 tsp
Yogurt /Curd - 2 Cups (regular )
Cooking Oil - 1 Cup
Powdered Sugar -  3/4 cup ( Add as per your taste)
A pinch of salt
Muffin Liners


1) Sieve the all purpose flour and keep aside.
2) Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Grease with baking spray or line muffin cups with paper liners.
3) First in a small bowl ,mix  1 tsp of all purpose flour and tutti frutti and keep aside.
4) In a large bowl whisk together  all the  wet ingredients yogurt, vanilla extract,milk and oil.
5) In another bowl whisk together all dry ingredients the all purpose flour, salt, sugar, baking powder and baking soda.
6) Add wet ingredients into the dry ingredients and stir only until the ingredients are combined. There should not be any lumps formed.Gently stir in the Tutti Frutti. Do not over mix the batter or tough muffins will result.
7) Fill the muffin cups with the batter, using two spoons or an ice cream scoop or 3/4 of a cup.Do not fill to the brim as we need to leave some space for the muffins to rise.
8) Now place this muffin tray in the oven and bake in the middle of the oven for 20-25 mins until the top is little golden brown. Do a tooth pick test on the muffins. Insert a toothpick in the center of a muffin and see if it comes out clean .
9) Once done remove from Oven and transfer to a wire rack and let it cool for about 10 minutes before removing .

Delicious Egg less tutti frutti muffins are ready. It can be served warm or cold, as you prefer.


1) Each Oven may vary start checking after 15 minutes.
2) The  batter should not be too thick. It should be of dropping consistency.

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